Peppermint Candy Ice Cream

In a double boiler, combine 1 1/4 cups of the candy with the half-and-half and heat over barely simmering water until scalded; set aside and let steep for 15 minutes, or until the candy is melted. Whisk some of the hot half-and-half mixture into the egg yolks, return this mixture to the pan, and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool to room temperature.

Stir the cream and vanilla into the mixture. Cover and refrigerate until thoroughly chilled. Freeze in an ice cream maker according to the manufacturer's instructions. When almost completely frozen, mix in the remaining candy.

Photography by Frankie Frankeny.